Moong Dal Kachori
by Tarla Dalal
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moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with amazing 28 images.
moong dal kachori is a lip-smacking dish, straight from the land of flavours Rajasthan and also called Rajasthani moong dal kachori or khasta kachori. Rajasthani's relish moong dal kachori either for breakfast or quick evening snack, also can be made into chaat and served as a side dish with any meal.
A perfect kachori is one that is puffed up and flaky outside but hollow inside as the filling sticks to the crust. Here is how to make such an ideal Rajasthani moong dal kachori right in your own kitchen. The recipe might look complicated and tough but trust me, it is not. Once you master and understand it, you can make in really very quickly.
moong dal kachori makes an absolutely delicious snack, which is very popular in North India and is also one of the most loved street food. With a flavourful moong dal mixture as filling, this kachori is deep-fried patiently on a slow flame to achieve that deliciously crisp crust and hollow, well-cooked interior.
The trick to get the right texture of the moong dal kachori is slow-frying. You need to be patient when frying these kachoris to derive the perfect texture, flaky yet soft. Moyan "melted ghee" that is added while kneading the dough is also important as it helps in getting the thickness and also makes it flaky.
The moong dal kachori can be kept fresh and stored in an air-tight containers for 2 to 3 days. Just before serving, warm up the kachoris in an oven for about 7 to 10 minutes, fill them with curds and chutneys and serve!
Serve moong dal kachori along with Green Chutney and sweet tamarind chutney.
Enjoy moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street-style moong dal kachori | with detailed step by step recipe photos and video below.
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Moong Dal Kachori recipe - How to make Moong Dal Kachori
Preparation Time:    Cooking Time:    Total Time:
Makes 12 kachoris (12 kachori )
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water.
- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
- Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle add the asafoetida and the yellow moong dal mixture, mix well and cook on a medium flame for a few seconds.
- Add the ginger-green chilli paste, dry mango powder , chilli powder, garam masala, salt and besan and cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously.
- Cool and divide into 12 equal portions and keep aside.
- Divide the dough into 12 equal portions and keep aside.
- Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
- Place one portion of the moong dal filling in the center.
- Bring together all the sides, seal it tightly and remove any excess dough.
- Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
- Repeat steps 2 to 5 to make 11 more moong dal kachoris.
- Heat the oil in a deep non-stick kadhai and deep-fry, 6 moong dal kachoris at a time on a medium flame, for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
- Drain the moong dal kachoris on an absorbent paper.
- Repeat step 7 to deep-fry 6 more moong dal kachoris.
- Serve moong dal kachoris immediately.
Moong Dal Kachori Video, मूंग दाल कचौड़ी रेसिपी वीडियो by Tarla Dalal
Moong Dal Kachori recipe with step by step photos
If you like moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | given below are the links to similar recipes :
To prepare dough for moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | in a deep bowl take maida. Make use of good quality plain flour to get crumbly yet crispy kachori. To make khasta kachori healthier, use half plain flour and half whole wheat flour (atta).
Add salt to taste.
Add ghee. Ghee can be replaced with dalda or oil. This addition of fat is known as “moyen or moyan” in Hindi which helps in giving a flakey outer cover and prevent the formation of air bubbles in moong dal kachori.
Combine all the ingredients and mix well to form a breadcrumb-like texture.
Gradually add water to form a dough.
Knead into a semi-soft dough using enough water.
Cover the dough with a damp muslin cloth and keep aside for 15 to 20 minutes.
To make the filling for moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | wash and soak the yellow moong dal in enough water.
Cover with a lid and keep aside to soak for 2 to 3 hours.
After soaking, drain the moong dal using a strainer.
Transfer the soaked and drained dal to a mixer jar.
Grind the moong dal in a mixer to a coarse mixture without using any water. Keep aside.
To temper the moong dal for moong dal kachori, heat the oil in a broad non-stick pan.
When the oil is hot, add the cumin seeds.
When the seeds crackle, add the asafoetida.
Add the yellow moong dal mixture.
Mix well and cook on a medium flame for a few seconds.
Add ginger-green chilli paste.
Add dry mango powder for a tangy flavour. Alternatively, you can use lemon juice, anardana powder or chaat masala too.
Add chilli powder. The quantity can be adjusted to suit your liking.
Add garam masala. We have made use of homemade garam masala.
Add salt and besan. Besan will soak excess moisture and help in drying up the dal mixture which will make it easier to stuff the kachoris.
Cook on a medium flame for 4 to 5 minutes or till the moong dal is lightly browned, while stirring continuously. Check the seasoning at this stage or else you will get bland kachori.
Remove in a plate and cool completely.
To make moong dal kachori | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori | divide the dough into 12 equal portions.
Roll out each portion of the dough into a 75 mm. (3") diameter circle.
Place one portion of the moong dal filling in the center.
Bring together all the sides to form a potli like structure.
Seal it tightly and remove any excess dough and press it lightly.
Roll the filled portion lightly into a 63 mm. (2½") diameter circle, while ensuring that the filling does not spill out. Be very gentle will rolling or else the kachori will break.
Gently press the center of the kachori with your thumb.
Repeat steps 2 to 7 to make 11 more kachoris. Keep it covered with a damp kitchen towel. So it does not dry out
For frying moong dal kachori, heat the oil in a deep non-stick kadhai on a medium flame and carefully drop 3 kachoris at a time. Depending upon the size of the kachori you rolled and the kadhai add more or less moong dal kachori for frying, Just ensure you do not overcrowd the pan as it may drastically drop the temperature of oil
Deep fry on a slow flame for 8 minutes, turning them in between. Before dropping the kachori, check the temperature of the oil by dropping a small portion of the dough. If it comes up quickly, the oil is too hot and this would brown the kachori quickly and they would still be raw from inside. If it takes a lot of time, the oil is not hot enough and this would make the kachori absorb a lot of oil. You need to regulate the temperature of oil throughout the frying process.
Fry till they turn golden brown in colour from all the sides.
Drain moong dal kachori on an absorbent paper.
Repeat steps 9 to 12 and deep-fry 9 more moong dal kachoris | Rajasthani moong dal kachori | khasta kachori | street- style moong dal kachori |
Serve moong dal kachori hot with green chutney and tamarind chutney!
Nutrient values (Abbrv) per kachori
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